John Besh and Chris Lusk’s lighter interpretation of the classic New Orleans baked crab dish adds brightness with lemon juice and Dijon mustard.
Slideshow:More Crab Recipes
2 slices of bacon
1/4 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon chili sauce
8 ounces jumbo lump crabmeat, picked over
Saltines, for serving
How to Make It
Preheat the oven to 425°. In a nonstick skillet, cook the bacon over moderate heat until crisp, 5 minutes. Drain, then finely chop.
In a medium bowl, mix the mayonnaise with the olive oil, mustard, lemon juice and chili sauce; season with salt and pepper. Fold in the crab. Spoon the mixture into 12 small ramekins and arrange on a rimmed baking sheet. Bake until lightly browned, 5 to 7 minutes. Garnish with the bacon and chives; serve with saltines.
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